Goodbye Tofurkey. Make Mushroom Bourguignon this Thanksgiving

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness of wine without the alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener that can be less expensive.

Chop a green bell pepper and a yellow onion, then add them to the pot.

Chop the carrots into larger stew-sized pieces and add them to the pot.

Add a little vegetable stock to the pot to keep it from sticking and sauté for about 5 minutes, adding more stock as it dries out.

Chop the mushrooms, removing the stems and quartering them for chunky pieces.

Smash garlic with a heavy rock to peel it, then mince it with a garlic press.

Add the chopped mushrooms to the pot and sauté.

Season with black pepper, thyme, rosemary, and nutritional yeast, along with paprika.

Add about half a quart of vegetable stock to the pot, then add bay leaves and tomato paste.

Cover the pot and let it simmer for about 10 minutes on medium-low heat.

Add a tablespoon of red wine vinegar to the pot while it cooks.

Prepare mashed potatoes by peeling and chunking potatoes, then cooking them in an Instant Pot with about 1/2 cup of water, onion powder, and garlic powder for 6 minutes.

After cooking, mash the potatoes using a ricer for a smooth texture, adding soy milk to achieve desired creaminess.

Check the mushroom mixture; if it's too soupy, add a tablespoon of chickpea flour to thicken it or stir in some mashed potatoes to thicken.

Chop chives and parsley for garnish and serve the mushroom mixture over the mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens